Oriental Vegetable Sushi Rolls

Ingredients
1 cup water
1/2 cup dry sherry or chicken broth
3/4 cup uncooked medium-grain white rice 
or sticky rice
2 tablespoons butter
1/3 cup finely chopped shallots
2 ounces (1/2 cup) Swiss Cheese, shredded
1/4 teaspoon salt
1/4 teaspoon pepper
6 (4x7 1/2-inch) nori sheets
1 cup carrots, cucumber, spinach, yellow bell pepper, avocado and/or 
roasted red pepper, cut into small julienne pieces
Soy sauce or plum sauce

Directions
Combine water and sherry in 2-quart saucepan. Bring to a boil over high heat (3 to 5 minutes). Reduce heat to medium-low; add rice. Cover; cook until rice is tender and liquid is absorbed (18 to 20 minutes).

Meanwhile, melt butter in 8-inch skillet until sizzling; add shallots. Cook over medium heat, stirring occasionally, until browned (8 to 10 minutes). Add shallots to cooked rice; stir in cheese, salt and pepper.

Place nori sheets, shiny-side down, on sheet of plastic food wrap; spread 1/3 cup rice mixture to 1 inch from one long side. Place julienne-cut vegetables along open long side.

Dampen hands. Starting with the long side with vegetables, tightly roll nori over vegetables until two ends are overlapped. Wrap tightly in plastic food wrap. Refrigerate 1 hour or until firm.

To serve, remove plastic wrap; cut each roll into 6 pieces. Serve with soy sauce or plum sauce.

TIP: Nori is a sea vegetable that is chopped, rolled and dried. It is found in the Asian section of large supermarkets or at Asian food markets


Source:  www.grouprecipes.com